Applied Agriculture Sciences
Agriculture and food sciences | Online ISSN: 3066-3407
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RESEARCH ARTICLE   (Open Access)
Contents Vol 2 (1)

Maturity Stage and Post-Harvest Treatments on Quality and Shelf Life of Tomatoes

Md Moniruzzaman1, Md Kawser Ali1, Mohammad Al Baqui Barkotulla1, Shahanazaman Ferdous2, Jafor Raihan3, Mirza Kanij Ferdows3, Md Jafirul Alam4, Md Asaduzzaman4

+ Author Affiliations

Applied Agriculture Sciences 2 (1) 1-8 https://doi.org/10.25163/agriculture.2110046

Submitted: 14 October 2024 Revised: 11 December 2024  Published: 12 December 2024 

Abstract

Background: Tomato (Lycopersicon esculentum Mill) is a climacteric fruit widely cultivated for its high nutritional value and diverse culinary applications. However, its perishable nature and short shelf life contribute to significant postharvest losses, which are exacerbated by inadequate harvesting practices, improper ripening conditions, and poor storage facilities. Optimizing maturity stages and postharvest treatments is crucial for minimizing losses and maintaining tomato quality during marketing and storage. Methods: A laboratory experiment was conducted to assess the effects of maturity stages and postharvest treatments on the quality and shelf life of tomatoes. A randomized complete block design (RCBD) was used with two factors: maturity stages (M1: mature green, M2: half ripe, M3: full ripe) and storage conditions (T1: uncovered, T2: polythene covering, T3: CaCl2 + polythene covering), resulting in nine treatment combinations. Parameters such as physiological weight loss, total soluble solids (TSS), acidity, pH, vitamin-C content, and shelf life were analyzed over seven-day intervals. Statistical analyses were performed using the MSTAT-C package, with treatment differences evaluated by the LSD test at a 5% probability level. Results: Physiological weight loss was highest (19.29%) in fully ripe tomatoes under uncovered conditions and lowest (8.40%) in mature green tomatoes treated with CaCl2 and polythene covering. TSS content increased with ripening, peaking at 6.17 in fully ripe, uncovered tomatoes. Acidity decreased with ripening, from 0.46 in mature green to 0.40 in fully ripe tomatoes, while pH values showed an opposite trend. Vitamin-C content was highest (9.51 mg/100g) in half-ripe tomatoes under polythene covering but decreased during storage. The longest shelf life (26.33 days) was achieved with mature green tomatoes treated with CaCl2 and polythene covering, compared to the shortest (13.83 days) in fully ripe, uncovered tomatoes. Conclusion: For optimal tomato quality and extended shelf life, mature green tomatoes treated with CaCl2 and polythene covering are recommended for long-distance marketing, while fully ripe tomatoes are preferable for immediate fresh consumption. This approach can reduce postharvest losses and preserve essential nutrients during storage and transportation.

Keywords: Tomato ripening, shelf life, maturity stages, post-harvest treatments, quality preservation

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